Name: Pressure Cooker Lentil Pasta Sauce with Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 Tbsp. olive oil; 1 carrot, peeled, chopped; 1 small onion, chopped; 4 cloves garlic, minced; 1 jar (24 oz.) marinara sauce; 1 cup dry red split lentils, rinsed; 1 cup water; 1 tsp. dried basil leaves; 1 WYLER'S Instant Bouillon Chicken Flavored Cube; 1/4 cup KRAFT Grated Parmesan Cheese, divided; 1 lb. spaghetti, uncooked

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30 Min(s)

10 Min(s) Prep

20 Min(s) Cook

Healthy Living

Take advantage of your shiny new pressure cooker and try our Pressure Cooker Lentil Pasta Sauce with Spaghetti. Bulk up your vegetarian options for the week with recipes like Pressure Cooker Lentil Pasta Sauce with Spaghetti from My Food and Family.

What You Need

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8 servings

Original recipe yields 8 servings

1 Tbsp. olive oil

1 carrot, peeled, chopped

1 small onion, chopped

4 cloves garlic, minced

1 jar (24 oz.) marinara sauce

1 cup dry red split lentils, rinsed

1 cup water

1 tsp. dried basil leaves

1 WYLER'S Instant Bouillon Chicken Flavored Cube

1/4 cup KRAFT Grated Parmesan Cheese, divided

1 lb. spaghetti, uncooked

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Let's Make It

Heat oil in electric pressure cooker using SAUTÉ setting. Add carrots, onions and garlic; cook and stir 3 to 4 min. or until vegetables are crisp-tender.

Add all remaining ingredients except cheese and spaghetti; mix well. Stir in half the cheese. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 6 min. using HIGH PRESSURE COOK setting. Meanwhile, cook spaghetti as directed on package, omitting salt.

When timer goes off, use Natural Pressure Release for 10 min., then do a Quick Pressure Release to vent any remaining pressure.

Drain spaghetti. Serve topped with marinara sauce mixture and remaining cheese.

Kitchen Tips

Tip 1

Special Extra

Sprinkle chopped fresh parsley over sauce before serving over the spaghetti.

Tip 2

How to Use the Slow Cooker Setting

Combine all ingredients except cheese and spaghetti in the electric pressure cooker. Stir in half the cheese. Close and lock lid. Turn Pressure Release Valve to Venting position. Cook 6 to 8 hours on LOW (or 3 to 4 hours on HIGH).

Tip 3

Note

For a slightly thinner sauce, reserve 1 cup of the pasta cooking water after draining the cooked spaghetti. Stir into the sauce before serving over the spaghetti.

Tip 4

Nutrition Bonus

Try this meatless main dish any night of the week. Not only is it low in calories, fat and saturated fat, but it also contains vitamin A from the carrots. And as a bonus, the carrots also team up with the pasta sauce and lentils to provide a good source of fiber.

Nutrition

Calories

410

Calories From Fat

% Daily Value*

Total Fat 6g

Saturated Fat 1.5g

Trans Fat 0g

Cholesterol 3.75mg

Sodium 480mg

21%

Total Carbohydrates 69g

25%

Dietary Fibers 12g

43%

Sugars 6g

12%

Protein 18g

36%

Vitamin A

30%

Vitamin C

10%

Calcium

Iron

25%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

8 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.